Kanom Pang Sangkaya

Name: Kanom Pang Sangkaya
Yield: 2 servings
Cuisine: Thai
Ingredients: Soft white bread, cut into thick squares; 3 eggs; 200ml coconut milk; 100g sugar; 6 pandan leaves, blended with a little water and strained; 2 tbsp cornflour or rice flour

ขนมปังสังขยา/kha-NOM pang SANG-kha-yah/

Also known as: Khanom Pang Sangkhaya, Thai Pandan Custard with Bread, Pandan Custard Toast

About this dish

Soft steamed or toasted bread served with a bright green, sweet pandan-coconut custard for dipping.

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Ingredients

🍞Soft white bread, cut into thick squares

🥚3 eggs

🥥200ml coconut milk

🍬100g sugar

🌿6 pandan leaves, blended with a little water and strained

🌾2 tbsp cornflour or rice flour

Method

Serves 2

Whisk the eggs, sugar, coconut milk, pandan juice and flour until smooth.

Cook over a low heat or in a double boiler, stirring constantly, until thick and glossy.

Strain for a silky texture and let cool slightly.

Steam or lightly toast the bread.

Serve the bread with a bowl of warm custard for dipping.

✓ What Makes it Authentic

Sangkaya with bread is a beloved Bangkok night-time snack, sold at dessert cafés and market stalls.

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